Publications

In this study the colour and texture characteristics of imported Norwegian salmon (NS) and large rainbow trout of different origins (TF: rainbow trout of French origin; TT: rainbow trout of Turkish origin) were investigated. Two sections were then taken from the dorsal and tail zone of the fish and L*, a*, b*, hue, chroma, lightness index, yellowness index and texture profile analysis (TPA) were determined. The L*, a* and b* values measured in the dorsal zone were higher than those measured in the tail zone in all groups. The hue value of dorsal and tail zones of the Norwegian salmon was lower than that of the large rainbow trout, suggesting that the colour of the fish is redder. The tail zones of the fish were harder than the dorsal zones. The significant correlations between the a* and b* values of the dorsal zone of the TF group (r=0.94, p±0.05) and the NX group (r=0.96, p±0.05). The cohesiveness value of the tail zone of the TT group had a positive strong correlation with gumminess (r=0.99, p ±0.05). The correlations found in this study will help the aquaculture industry correlate the colour and texture parameters of salmon and large rainbow trout.

ABSTRACT In this study, rainbow trout patties ( Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO 2 /N 2 ) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days ( p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups ( p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups ( p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect.

Abstract In this study, enzymatic [papain (P), bromelain (B), and A. oryzae -derived fungal protease (FP); enzyme ratios: 0.012 (v/v), 38 °C, 50 min] and non-enzymatic [control (C; saline), mineral water (95%)–lemon juice (5%) (ML) (1/2:w/v), 38 °C, 50 min)] tenderizing methods on European squid mantle ( Loligo vulgaris Lamarck, 1798) were investigated. Scanning electron microscope (SEM) imaging, water holding capacity (WHC), cooking loss (CL), total free amino acids (TFAA), total soluble protein (TSP), hydroxyproline (Hyp), and Fourier-transform infrared spectroscopy (FTIR) analyses were performed on uncooked samples. pH, water activity (aw), color, nutritional changes, amino acids (AA), total volatile basic-nitrogen (TVB-N), Warner-Bratzler shear (WBS), texture profile analysis (TPA), and sensory evaluations were performed on both uncooked and cooked samples. A significant decrease in protein content was observed in group P (12.86%) compared to untreated (U) squid (15.16%). During frying, group P absorbed more cooking oil (8.37%) than the other groups. A higher degree of hydrolysis was observed in the enzymatically tenderized groups than in non-enzymatic groups, and a shift in secondary protein structures in favor of random coils. Hydrolysis was confirmed by Hyp and AA analyses. The total AA content order was found as B < P < FP < C < ML < U. ML and FP groups have relatively higher total bitter and umami AA compositions, especially in uncooked samples. FP and ML groups had more favorable results across all analyses, especially in terms of the sensory results, nutritional values, and TPA results of cooked samples. It is concluded that both methods are very convenient regarding industrial usage.

In this study, gravlax, a niche Scandinavian delicacy, was comprehensively investigated by producing it with combinations of two different fish species (tub gurnard (Chelidonichthys lucerna Linnaeus, 1758) and garfish (Belone belone Linnaeus, 1761)) and five herbs (dill (Anethum graveolens Linnaeus, 1753), sage (Salvia officinalis Linnaeus, 1753), mint (Mentha piperita Linnaeus, 1753), sweet (Ocimum basilicum Linnaeus, 1754), and purple basil (Ocimum basilicum var. purpurascens Bentham, 1830)). The nutritional composition, amino acids, color parameters, mineral substances, and heavy metal content, as well as physical characteristics, texture profile analysis, and extensive sensory analyses, were conducted, and the results were thoroughly evaluated using multivariate statistical methods. The influence of using different herbs on nutritional composition was found to be significant in gravlax made from both fish species (p < 0.05). Sensory analyses revealed that panelists identified mint as enhancing aroma and umami sensations, while dill improved overall acceptance. Gravlax with sage exhibited softer textures, but lower general acceptance due to perceived high saltiness. Color analyses revealed that purple basil transferred distinct pigments, causing darkening, whereas sweet basil had a brightening effect. Amino acid analyses revealed higher umami and sweet-tasting amino acids in herb-free gravlax, whereas proteolytic activity appeared to slow down in herb-containing gravlax samples.

In this study, different source species such as the large rainbow trout (O. mykiss) and Norwegian salmon (S. salar) were compared in terms of nutritional properties. The groups consisted of large rainbow trout of France-origin (Group A), large rainbow trout of local-origin (Group B) and imported Norwegian salmon (Group N). Group B had the highest crude protein content compared to the others. Group N's crude fat, protein and energy content was lower than that of Groups A and B. In the amino acid profile of the groups, lysine, glutamic acid and aspartic acid were determined at high rates, respectively. Group A's PUFA content was similar to that of Group N. The most important factor that makes Groups A and B superior to N, was the higher EPA+DHA, vitamin A, iron and selenium content. Accordingly, it was determined that the crude protein, crude oil, energy values and lysine, EPA+DHA, vitamin A, and selenium contents of large rainbow trout sampled from fish grown in the Black Sea were higher than Norwegian salmon.

The present study examined several chemical, physical and physicochemical alterations in lakerda made from Atlantic bonito (Sarda sarda Bloch, 1793) through traditional production methods, focusing on the 10th and 20th days (L10 & L20). Within this scope, water activity (aw), salt content of the meat, pH value, color analyses and thiobarbituric acid reactive substances (TBARs) analyses, as well as nutritional composition (protein, moisture, ash, lipid, carbohydrate, energy) analyses were performed. According to the analysis results, as the maturation period progressed, there was an increase in the salt content and TBARs amount of lakerda. Additionally, it was revealed that moisture (%) and aw content showed a decreasing trend with the increase in storage time (p < 0.05). In addition to all these, it was also determined that color parameters showed significant variability during the storage period; particularly, the L* parameter showed a decrease during storage, while increases were observed in a* and b* values (p < 0.05). Furthermore, correlation analyses of the normalized Z-score findings showed that ash and salt changes were positively correlated, whereas ash content was inversely correlated with L*, pH, and aw. It was also determined that TBARs amount showed an inverse correlation with WI while YI showed an inverse correlation with protein ratio.

In this research, the physical, chemical, and sensory effects of liquid smoking and traditional smoking methods on rainbow trout (Oncorhynchus mykiss) were examined and compared. Both groups obtained by these methods were found to have high nutritional value, while a decrease in moisture and lipid content was observed in the traditional smoking group due to the cooking method. Liquid smoking caused a greater reduction in pH compared to the traditional method, while the TVB-N value was higher in the liquid-smoked group. TBARs values were low in both methods, indicating good quality in terms of lipid oxidation. In sensory analyses, both smoked groups received high acceptance scores; traditional smoking stood out in appearance and texture, while liquid smoking was preferred for saltiness. Textural analyses revealed that products treated with liquid smoke exhibited a more elastic and cohesive structure. In conclusion, liquid smoking applied to rainbow trout emerges as a strong alternative to the traditional method in terms of both quality and health.

Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups maintained their freshness during the six month period, and that group E containing garlic oil, had the minimum TVB-N ratio and the lowest total mesophilic bacteria count by the end of the storage period.

In this research, fish balls were produced with the addition of MTGase (0.60%) from Atlantic salmon (Salmo salar Linnaeus, 1758), which is included in the seafood menus of catering companies, hotels, restaurants and other ready-made food establishments in our country and especially around the world. In order not to risk food safety for such businesses where time and hygiene are very important, nutritional, physical and sensory analyzes were carried out in fish balls to investigate the adequacy/applicability of the combined effect of short time and low temperature (4±1ºC; 3 hours) for MTGase enzyme activation. After the production and activation processes, the meatballs were baked in the oven at 180 ºC for 20 minutes. While the crude protein and moisture content of MTGase added group (B) was higher than the control (A) group (p

Introduction.The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea.Materials and methods.The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region.Sampling were carried out twice a month.And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea.Results and discussion.During the six months, the length and weight of whiting used in the study varied between 14.15-16.60cm and 24.49-29.68g, respectively.Minimum length and weight were determined in March.Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively.SFA's (saturated fatty acids), MUFA's (monounsaturated fatty acids) and PUFA's (polyunsaturated fatty acids) of fish meat and roes had been varied during the season.The minimum and maximum EPA, DHA contents were found as 7.42-10.72,3.39-22.67g/100gin meat and 0.03-0.37,3.79-4.76g/100g in roe, respectively.The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively.Lysine was the highest EA (essential amino acids) in both meat and roe in whole months' write values.The amounts of lysine and glutamic acid in fish meat were higher than in roe write values.The content of glutamic acid in fish meat was found higher than in fish roe during the study write values.The ratio of EA/non-EA were found to be max.0.9 at March in meat.The fish roe's EA/nonEA ratio were found between 0.7-0.9 in fishing season.It has been found that whiting meat and roe contains high amounts of essential FA and AA.Conclusion.The nutritional quality of fish meat and roe varies seasonally.Otherwise, the umami source aromatic AAs content of fish meat higher than roe.